In a large bowl pour the flour and pinch of salt, add the milk with the yeast, the rest of the milk, the egg yolk and the soft butter. Knead everything until you get a smooth and elastic ball. Place it in a large and clean bowl and cover it, leaving it to rise for at least 2 or 3 hours (I have the oven function 'rising' otherwise in the oven with the light on) until doubled in volume.
Take the dough, deflating it slightly and form a cylinder. Divide it into 4 parts. Roll them out with a rolling pin until you obtain thin discs.
Roll out a disk and spread it with jam and distribute some chopped pecans.
Cover with the second disc and repeat. Do the same with the third and finally cover with the fourth, sealing the edges with your fingertips.
Score the layers of pasta (avoid scoring the last one) with 4 cuts to create a cross (up to 2 cm from the edge).
Now make 8 cuts from the center of each wedge to the edge.
Fold the corners of each wedge of dough downwards, thus opening the cuts made previously.
Let it rest for half an hour. Bake at 170° for about 45 minutes (cover with aluminum foil if it gets too dark).
Once baked and left to cool, sprinkle with icing sugar and place some fresh raspberries in the center.
